Bean soup with carrot salsa

Yield: 1 servings

Measure Ingredient
1½ teaspoon Vegetable oil
1 each Onion, chopped
2 eaches Cloves garlic, minced
¾ teaspoon Cumin
¾ teaspoon Coriander
2 cans (19oz each) white kidney beans, drained and rinsed
3 cups Vegetable or chicken stock
1 each Carrot, grated
4 teaspoons Fresh coriander or parsley
1 teaspoon Lemon juice
Salt and pepper to taste

Saute onion and garlic until translucent. Add cumin and coriander and saute another minute or so. Add beans and stock and cook, covered for about 15-20 minutes. Stir grated carrot with fresh coriander, lemon juice and remaining oil. Set aside to allow flavours to blend. When beans are tender, puree until smooth. Serve in bowls with carrot salsa on top of soup. Origin: Adapted from a recipe in Canadian Living, March, 1995. Shared by: Sharon Stevens, March/95.

Submitted By SHARON STEVENS On 03-08-95

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